Tuesday, September 21, 2010

Dolma Wrap


Lunch is always hard to get excited about.  The same patterns are repeated and that cherished one hour break becomes just as dull as a limp salad or ham sandwich.  But, who has time to brown bag anything else in the morning?  The magic is what you put in the middle of the mundane.  I've recently become obsessed with wraps since I've been trying to limit my bread consumption (a little problem).  Because they are just a little different, for some reason my imagination is a little more creative with them.  Meet Dolma Mediterranean Wraps.

Little Treasures

Dolmas are the ultimate meat substitute for my kind of wrap.  These marinated rice stuffed grape leaves are little jewels that can make a wrap or salad way more exciting to eat.  Fresh or in the can will due, but I prefer canned actually because they have been marinated longer in olive oil and lemon.  My favorite brand is Divine, but you can find them usually in the Greek section of any major grocery store.

I usually stuff my Mediterranean wraps with dolmas, hummus, tomato, goat cheese and lettuce.  This whole wheat wrap pictured was especially sinful stuffed with dolmas, goat cheese, avocado, sundried tomatoes and a crack of pepper.

Thursday, September 16, 2010

Sweet Chili Pulled Chicken and Shredded Cabbage Wraps

This was a super easy peasy Trader Joe's meal I concocted from my love of Moo Shoo pork and veggies.  Instead of pork, I used baked chicken.  Instead of hoisin-based sauce, I used Trader Joe's Sweet Chili Sauce.  Instead of flour wraps, we used wheat tortillas.  Dave and I are also OBSESSED with TJ's Homemade Whole Wheat Tortillas.  Seriously, if we stuffed them with shredded paper, it would taste great.

2 bone-in free-range chicken breasts
1 bag of shredded cabbage (or half a full of head cabbage, shredded)
1 bottle of sweet chili sauce
1 bag of whole wheat tortillas

The Method
Pre-heat your oven to 350 degrees F.  Heat 1 T. in a large frying pan and sear the chicken for 5 minutes on each side until golden brown.  Then, place the chicken in a separate baking and bake for 30 minutes in the oven.  When the breasts are cooked thoroughly, pull the meat off the bone and shred it with 2 forks. Throw in the chicken, the cabbage and the whole bottle of chili sauce back in the frying pan and cook on low-medium heat until the cabbage is somewhat wilted. Warm the tortillas in the microwave or on a heat skillet.  Stuff em' with the mix. Enjoy! 

Holy Guacamole!

Boy, did I flake out on this blog for a while.  I have great excuses, though: I planned a wedding, moved apartments, got married, went on honeymoon and and and .... no excuses.  There will be a plethora of recipes coming your way now. Sorry, folks. Life happens.

vows etc_low